Natural orange wine, also known as amber wine or skin-contact wine, is a style of wine that is made from white grape varieties but undergoes an extended maceration process where the grape skins are left in contact with the juice during fermentation. This contact with the skins gives the wine an orange or amber colour, as well as additional tannins, texture, and flavours.

The process of making orange wine is similar to red winemaking, where the grape skins and juice are fermented together. However, unlike red wines where the fermentation is typically shorter, orange wines can undergo extended maceration that can range from a few days to several months. This extended skin contact allows the wine to extract more phenolic compounds from the grape skins, resulting in the characteristic color, tannins, and flavours.

Orange wines are often associated with natural winemaking practices, which prioritise minimal intervention and the use of native yeasts for fermentation. These wines are typically made with organic or biodynamically grown grapes and avoid additives such as commercial yeasts, enzymes, and fining agents.

In terms of flavour profile, natural orange wines can exhibit a wide range of characteristics. They often have a complex and oxidative nature, with flavours that can include dried fruits, nuts, honey, tea, and spice. The tannins from the grape skins can give the wine a slightly grippy or astringent mouthfeel. The acidity level can vary depending on the grape variety and winemaking techniques employed.

Due to their unique characteristics, natural orange wines have gained popularity among wine enthusiasts and sommeliers seeking new and unconventional wine experiences. They can be versatile when it comes to food pairing and often complement dishes with rich flavours and textures, such as roasted meats, aged cheeses, charcuterie, and hearty vegetable-based dishes.